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![Basics-Exterior[1] Tualatin.jpg](https://static.wixstatic.com/media/d81ae8_7cfdcadc00ef4da9bbc540b423cdf76c~mv2.jpg/v1/fill/w_81,h_54,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/Basics-Exterior%5B1%5D%20Tualatin.jpg)
basics markets
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The unique model for these greater Portland area and Oregon state next-generation fresh markets and grocery is built around a commitment to healthy, seasonal eating; recipe and ingredient inspiration; and community-driven educational programming to help people cook nourishing meals at home. Additionally, for each community that Basics serves, it is a goal to provide a place to gather, learn and shop. The scope of projects included concept articulation and evolution of design, buildout, project management, systems creation, culinary and nutrition content, product development and design, and go-live operations for this multi-property regional concept. "Shop, Cook, Learn", a Basics byline, informed the custom design for each market's amenities ranging in size from 5,000 to 15,000 square feet in size. Within each disparate configuration for many of the markets is a Discovery Kitchen & Nutrition Classroom. The consumer facing division of vertical farm and food production enterprises, Basics markets shopping is comprised of grocery, dairy products, fresh and frozen foods limited to "just what you need". The Cook and Learn elements are manifest in complimentary cooking classes and nutritional consulting in a fully equipped kitchen by chefs and credentialed nutritionists. The catch phrase "Nourishment from the Ground Up" served in part to drive the academic and research strategies for engagements with clinical nutrition programs of regional hospitals and clinics. Key leadership developed and executed diet specific and basic nutrition classroom content with over 200 recipes. Patients with dietary restrictions, general nutrition and at risk patients are referred by the hospitals and clinics to form student population. Free cooking and nutrition classes are offered to the general public as well. Weekly menu planning with foods provided gratis by Basics was created and implemented for at risk patients. To support the entire vertically integrated source to consumer mission, Basics markets are programmed to feature a full service artisan proteins department presenting organic beef, chicken, duck, pork, dairy and cheese from proprietary ranches, farms, dairies and food production facilities. To complement are sustainably managed proteins from Oregon or regional waters, plant-based proteins, fresh local produce in part from proprietary organic farms.
Three of the five markets were opened during the 2019 and 2020 COVID-19 pandemic and all markets were retrofitted and compliant through the transition from nationally announced pandemic compliance measures to an adjusted national CDC prescription.
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Architecture and Design: GBD Architects, Maxwell & Gunderson Design
Oregon Health Science University
OHSU is a public critical care University with multiple Hospitals and clinics with food amenities throughout its campuses serving the greater Portland area and locations throughout the entire state. Design and development for new major centers at OHSU South Waterfront Campus included servery and kiosks at the Collaborative Learning and Science Building, Hospital and Café at the Center for Health and Healing 2,
New business projects for Main Campus OHSU included Sam's Café servicing north Campus in Sam Jackson Hall. A revamped cycle menu with seasonal and sustainable drivers for public, patient & students, New lines of in-house crafted Grab and Go, new Critical Care and Patient Dining seasonal menu program, Oregon Fresh Room Service style and a delivery system for new outpatient hospital. Additionally, perpetual Quality Assurance and Quality Improvement programs were instituted. Collaboration with the Diversity and Inclusion team netted monthly promotional menus and events designed around cultural lifeway and foodway of the disparate staff and patient populations. Culinary and herb gardens featuring Slow Food Ark of Taste and medicinal vegetables and herbs were established and programed. Planting, maintenance, and farming practices were coordinated with medical students, culinary and clinical nutrition staff. Fresh produce and herbs were incorporated into menus and meal plans at the hospitals, university, and Center for Preventive Cardiology cooking classes.
A start up patient and public outreach program was developed, launched and administered in collaboration with the Center for Preventive Cardiology at the OHSU Knight Cardiovascular Institute where menus and curriculum were created and administered featuring seasonal and sustainable foods of the region fashioned for flavor, balance and texture to inspire a mindful foodway that was at once good for body and soul satisfying. Both of the Divina's teach classes at and on behalf of the Center. Marlene and Fernando contributed generously to The Heart Protection Kitchen cookbook
to serve as text for the program and classes.
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Architecture and Design: ZGF Architects, OHSU Project Design Team,
Production, Dining and Kitchens: Fernando Divina & Ricca Design Studios
Cave B Inn & Resort at SageCliffe
Among the goals: articulate the food and beverage programs at one of America's first ecotourism business models for this new multi-faceted enterprise comprised of residential housing, agriculture, manufacturing, production, retail, spa, resort, lodging, associated meeting and entertainment amenities. This monumental endeavor, driven by its visionary founder Dr. Vince Bryan, was among the region's most ambitious projects. An ecotourism community project with Cave B Winery and the agricultural elements already engaged in production, base strategies included founding the Center for Food & Wine at SageCliffe with full amenities to accommodate housed and outdoor gatherings. The Cave B Inn and Resort with Tendrils, its fine dining venue, and unconventional conference facilities to accommodate tourists and international conferees and leaders of academia, the arts, and culture. Strategies to the systems design was to harmonize operational aspects with the natural aesthetic of the grounds of the winery, the orchards, the vineyards and the farms all to complement the grandeur of the the Ancient Lakes American Viticulture Region with its steep basalt shoreline above the mighty Columbia River. To supply Tendrils restaurant and the food outlets, organic vegetable and herb gardens were planned and installed. A holistic food system program was developed and launched for teachers and students to man the gardens or to model and inspire future school garden plats. Tenets of sustainable agriculture and source-to-consumer lesson plans were created. Consumer value added products developed for Cave B ranged from bundled vine cuttings for grilling and verjuice to aged balsamic vinegar. A splendid applesauce composed of the juice from the chardonnay grapes, combined with a proprietary blend of apple varietals and honey from the adjacent sage lands and orchards was created, produced and packaged for resale and wholesale distribution.
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Architecture and design partners: Olson Kundig; Cave B Roundhouse Production and Meeting Amenities: Fernando Divina & Dale Parish
Smithsonian National Museum of the American Indian Mitsitam Café
Th Mitsitam café established a new foundation to base servery model standards for context, theme cohesion, quality, ticket average, and sustainability. Marlene and Fernando Divina contributed as Core Design and Development Team members contracted directly with Jones + Jones Architects and Landscape Architects, principle managing architects for the museum. Over many years with political and project partner administration changes, the Divina's conceptualized, designed and created menus, recipes, a cookbook and facilities for the award winning café, servery and food production facilities. The scope also included conceptualization and design of the infrastructure for all operations systems used for sourcing, production, service, sanitation and waste stream management.
Fiddleheads Restaurant & Bar
This innovative restaurant incorporated the ancient cuisines of the Americas and served as catalyst that spawned an industry-wide look to the past to rediscover tenets of cultural inclusion. The tactile and complementary design theme was crafted to express the arid desert and plains of the eastern boundaries of the region to the rain forested coastal understory and elements of the west. Menus would draw from the rich pre-history of the People enriched by the diverse immigrant influences that continue to shape forward progression of discerning and culturally evolving diners. Featuring traditional, new and native American cuisines, Fiddleheads was celebrated as Oregonian Restaurant of the Year and Gourmet Magazine America's Top Tables among the many accolades bestowed upon this trendsetting business owned and operated by Marlene and Fernando Divina. Sunset Magazine's esteemed Senior Food Editor Jerry Anne di Vecchio declared Fiddleheads to be "...the quintessential restaurant of its time..."
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Architecture and design partners: Neo Design Studio, Production Design: Fernando Divina
